four pieces of food on a pan with a spatula

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Veal Parmesan

· 4 servings

Breaded and fried crisp, tender veal is smothered with bright tomato sauce and oozing, golden provolone and parmesan cheeses in this Italian-American classic.

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Ingredients

Meat

• 8 (2-oz.) veal cutlets

Produce

• 1 Bay leaf

• 1 clove Garlic

• 1/2 Onion, small

• 1/2 tsp Oregano, dried

• 3 tbsp Parsley

• 1/4 tsp Thyme, dried

• 1 (28-oz.) can Tomatoes, whole

Refrigerated

• 4 Eggs

Baking & Spices

• 1/2 cup Flour

• 2 Kosher salt and freshly ground black pepper

Oils & Vinegars

• 11 tbsp Olive oil

Bread & Baked Goods

• 1 1/2 cups Bread crumbs

Dairy

• 3/4 cup Parmesan, grated

• 8 slices Provolone cheese

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